Chocolate Creme Brulee

Chocolate Creme Brulee
Chocolate Creme Brulee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups heavy whipping cream

  • 3/4

    cup sugar, plus 2 TBSP

  • 1

    (1 oz) square unsweetened chocolate, chopped

  • 2 1/2

    TBSP chocolate flavored liqueur

  • 1

    TBSP plus 1 1/2 tsp unsweetened cocoa powder

  • 1 1/2

    tsp vanilla

  • 8

    egg yolks

Directions

Heat oven to 300 degrees. In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla. Cook over medium-low heat, stirring occasionally, til bubbles form around the edges of the pan. Remove from the heat, and set aside. In a large bowl, whisk the egg yolks til just combined. Gradually add some of the hot cream mixture into beaten egg yolks, to temper. Whisk the egg mixture into the remaining hot cream mixture, stirring constantly. If lumps form, pour the mixture into a bowl through a fine mesh strainer. Evenly divide the mixture into 6 to 8 flameproof ramekins. Arrange the ramekins in a baking dish and fill the dish with 1 1/2 inches hot water. Bake until the custard has set and is firm, about 30 to 45 minutes. Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours. Sprinkle each custard evenly with a little of the remaining 2 TBSP sugar. Broil 5 1/2 inches from heat until sugar melts and becomes a caramel color. Remove from the oven and let stand for 5 minutes to allow sugar to harden. Sugar may also be browned with a culinary torch.

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